Apple and Rosemary Jelly
Member recipe

Apple and Rosemary Jelly

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Servings

Serves 20

This delicious recipe is made with South African Granny Smith Apples available in UK supermarkets from May through to October.

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Ingredients

  • 7 (approx. 1.3 kg) South African Granny Smith Apples peeled, cored and quartered
  • 2 Lemons, juice and zest
  • 450g Caster Sugar
  • 2 tbsp Rosemary Leaves

Method

    1. Combine the apples, lemon juice and zest in a large saucepan. Cover with 1 litre of water, bring to the boil over a medium heat, then reduce the heat and simmer for 1 hour.
    2. Transfer the mixture to a muslin-lined fine sieve and strain into a bowl, discarding the pulp. This should yield about 2 cups of liquid.
    3. Combine the liquid and sugar in a large saucepan and bring to the boil, stirring to dissolve the sugar and cook for 15-20 minutes. Test whether the jelly is set. If not, return to the heat and test after 5 minutes.
    4. Remove from the heat, stand for 10 minutes, then skim the film from the surface. Add the rosemary and ladle into clean, dry jars. Seal the lids, invert jars for 2 minutes, then turn upright and cool completely. Store in the refrigerator for up to 3 weeks.

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